With the rise of bean to bar chocolate makers in the U.S. in the past decade, many have begun to consider where the industry will go in the future. The explosion of other segments of the “specialty” food industry, namely coffee and craft beer, and the continued popularity of wine…

For many chocolate business owners, taking the leap to move their business into a retail location is a huge decision. One of our Ecole Chocolat graduates, Brooke Willis from B Cocoa Artisan Chocolate, has just celebrated the first anniversary of her chocolate business out of her home and to a…

The third and final post written by Ecole Chocolat graduate Brooke Willis of B Cocoa Artisan Chocolates! In this three part series, Brooke has shared the story of developing a brand identity for her chocolate business, including naming her business and designing her logo. If you missed the first two…

This is the second post in a three part series written by Ecole Chocolat graduate Brooke Willis of B Cocoa Artisan Chocolates. We asked Brooke to share her story and all that she learned along the way as she designed her chocolate brand and launched her business, including where you…

We’re so pleased to share this first blog post in a three part series, written by our very own Ecole Chocolat graduate Brooke Willis from B Cocoa Artisan Chocolate! When Brooke told us about her background in branding and design, and her story about building a chocolate brand for her business,…

Pop-up shops as a retail strategy for the chocolate business When you are starting your chocolate business, one of the biggest decisions you will make is the strategy or strategies that you will use to sell your product: Wholesale? Retail? Through a bricks and mortar location, or online? A combination…

Chocolatier Joanne Burns owns Chocolate Beach on picturesque Salt Spring Island, British Columbia. Joanne formerly owned a large pet supply store and grooming business before retiring to Salt Spring, though I would never call her ‘retired.’ In addition to making chocolates and fudge, she raises goats, and makes her own cheese.…

All aboard the Chocolate Trolley! As she approaches the two year anniversary of her business this July, we thought it was the perfect time to profile this creative Ecole Chocolat graduate. She is a wonderful example of both someone who had the courage to follow her passions, and the diversity…

Doctor, Mom, Chocolatier! You might say that Elaine Hsieh of EHChocolatier in Somerville, Massachusetts took at 180 degree turn in her career, going from medicine to chocolate. Her decision to pursue her passion is one that many people might find inspiring, so here is her story, and her gorgeous chocolates.…

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Ecole Chocolat’s Newsletter

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2 weeks agoby ecolechocolatWe are so excited to meet our new class of students for our Professional Chocolatier Program this Friday! One of the things we love most about our programs is the connections created from all over the world through our online learning platform. Our students create professional relationships and friendships that last a lifetime. They share their triumphs and challenges as they journey into the world of fine chocolate. And of course our tutors and instructors are there every step of the way. Want to be part of this amazing learning experience? There’s still time to sign up, click on the

3 weeks agoby ecolechocolatReady to jump into 2019 & explore your passion for chocolate? Our online Professional Chocolatier Program starts on January 11th! Whether you are interested in chocolate as a hobby or a possibly a business, we can teach you the knowledge & skills to get you where to go! From chocolate chemistry to tempering, molding & dipping, & modern decorating techniques, you’ll learn it all! Make 2019 the year you become an #ecolechocolatgrad Click on the link in our bio for more information Questions? Visit our profile & send us an email, we’d love to hear from you! . . .

3 weeks agoby ecolechocolat2018, you were a fabulous year! These were our #2018bestnine - thank you so much for your support as we share our passion for the art and science of fine chocolate with you. We hope our feed is a source of education and inspiration. ❤️ We love sharing the work of our students, grads and colleagues in the fine chocolate industry - like @davidhchow and our grad @giorgiodemarini (we’re not surprised they both made our best nine again ). And traveling with our graduate programs giving our students real world experience, from the laboratory to the cacao farm - #ecmaui ,

4 weeks agoby ecolechocolatWishing you peace, love, & joy! Merry Christmas! ❤️ ❄️❄️❄️ In all the world There’s nothing like The sound of falling snow - ❄️ The only noise I’ve ever known That makes the clocks move slow. ❄️ The only sound That sweeps away The din of city streets, ❄️ And wraps around, In soft embrace, ‘Most everyone it meets. ❄️ A sound that’s not, A sound at all - A quiet, soft and dear, ❄️ That comforts all The sleepy souls Who sit, and watch, and hear. ~ White Noise by Barbara Vance ~ . . . #merrychristmas#feliznavidad#christmas

1 month agoby ecolechocolatSharing this post from @monsoonchocolate - not only because the chocolates are stunning (which they are ❤️). But also because it’s an important reminder to spread kindness - not only this time of year but always. Let’s not jump to the worst conclusion. Let’s assume that people are doing their best, because they probably are. ❤️ To all of our students, grads & colleagues in the fine chocolate industry - we know you’re exhausted, we know you’ve been going flat out for weeks and are probably running on fumes now. But you’re almost there!! You’ve got this ✨⭐️✨⭐️✨ #Repost@monsoonchocolate

Bean2bonbon – About the authors

Rachel McKinley

As a chocolatier, I love the blend of science and art that results from working with our fine chocolate medium. My days are filled with creating new products, experimenting in my chocolate lab, working with my clients and customers while a the same time instructing for Ecole Chocolat programs. I find great pleasure in helping people passionate about chocolate achieve their goals and fulfill their dreams. I have a degree in microbiology and a degree in English literature, so I have a creative side and a technical side, and [chocolatiering] really married those things for me quite beautifully.

Alysha Kropf

I spent several years in the not-for-profit sector with roles in communications, marketing and program management before joining Ecole Chocolat as the Program and Marketing Director. I leaped at a role where I could combine my love of writing with my love of chocolate! Still relatively new to the world of chocolate, I have jumped in with both feet and love learning more every day. When I’m not reading about chocolate, or writing about chocolate, or eating (sorry “tasting”) chocolate, I’m chasing after one or all of my three boys, ages nine, five and five.